Smashed bean flatbread
850 cals, 30p, 103c, 29f (per meal)
1/8 cup(s) (30mL)
1 1/2 tbsp (23mL)
1 tbsp (15mL)
1 dash (0g)
2 clove(s) (6g)
2 oz (57g)
1/2 can(s) (220g)
1 large (126g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
Heat about 1/3 of the oil in a small saucepan over medium-low heat. Add just half the garlic and cook until fragrant, about 1 minute.
3
Add beans, water, and some salt and pepper. Cook beans, mashing with a fork until chunky but smooth and heated through, about 3-5 minutes. Set aside.
4
Combine remaining garlic, about 1/3 of the oil, and some salt and pepper in a small bowl. Brush mixture on top of naan and bake directly on the oven rack for about 4-6 minutes or until it begins to crisp. Transfer naan to a plate and set aside.
5
In a small bowl, combine the peas, crushed red pepper, lemon juice, remaining oil, and some salt and pepper.
6
Spread mashed bean mixture on top of naan. Slice naan and top each slice with pea salad. Serve.